Spring Vegetable Risotto

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Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring stock to the boil, reduce heat and simmer asparagus, carrots, peas and broad beans for 4–5 minutes until tender. Lift out vegetables with a slotted spoon and keep stock simmering gently.

Step 2

Heat oil in a large heavy frying pan. Stir-fry leeks for 2 minutes until bright green, then stir in rice.

Step 3

Add hot stock a few tablespoons at a time, stirring until each addition is absorbed. Continue for about 20 minutes until soupy and the rice is tender with a little bite.

Step 4

Stir in pesto and season. Gently add vegetables and heat for a few minutes. Serve in warm plates scattered with pine nuts.